Description
This homemade Detroit-style pizza features a thick, airy crust, edge-to-edge crispy cheese, and bright tomato sauce stripes on top. A comforting, flavorful classic made right in your kitchen.
Ingredients
Scale
- 3 1/4 cups bread flour
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 cup warm water
- 2 tablespoons olive oil, plus more for the pan
- 12 to 14 ounces Wisconsin brick cheese, cut into cubes or strips
- 1 to 1 1/2 cups tomato sauce
Instructions
- Preheat your oven to 500°F (260°C). If using a baking steel or stone, place it on the lower rack while preheating.
- In a large bowl, mix bread flour, instant yeast, sugar, and salt. Add warm water and olive oil, stirring until a sticky dough forms. Knead lightly until combined.
- Generously oil a 9×13 dark metal pan. Transfer the dough into the pan and gently stretch it to fit. If it resists, cover and let it rest for 10 minutes, then try again.
- Once stretched to fit, cover and let the dough rise at room temperature for 2 to 3 hours until puffy. Then, scatter cheese all the way to the edges of the pan.
- Bake in the preheated oven for 12 to 15 minutes, until the cheese is golden and bubbling and the edges are crisp.
- Remove from oven and immediately spoon warm tomato sauce in thick stripes over the top. Let it rest for a few minutes before slicing.
- Cut into squares and serve hot.
Notes
- Use a metal pan for the crispiest crust.
- Layer cheese to the edges for that caramelized finish.
- Cold-proofed dough (in the fridge overnight) adds deeper flavor.
- Leftovers reheat best in a skillet or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 40mg
Keywords: Detroit-style pizza, homemade pan pizza, crispy cheese edge pizza, rectangular pizza, comfort food pizza